Edible, which surprised me because these are some of my favorite flavors. They just didn't necessarily work together. I tossed the cauliflower with the 2 Tbl of oil and the 1/2 tsp salt and pepper, then roasted in a hot roasting pan at 500 degrees for 20 minutes. Tossed it with the rest of the dressing and pomegranite straight from oven. If I did it again, I'd use less than the 3 Tbl lemon juice--- no more than 2 Tbl. But I won't make it again. Instead, I'll toss roasted cauliflower with pomegranite, and will add a dollop of a nice homemade hummus if I want extra protein. Same flavors, but more balanced if it's a light hummus vs a dressing.
Fried Cauliflower with Tahini and Pomegranate Seeds
azlall2 Posted: 01/02/13
mamaslave Posted: 01/05/13
We really wanted to love this recipe. Unfortunately, we didn't. Not much flavor and the tahini sauce really didn't seem to go with it. Bummer.....I'm going to mash the cauliflower and am hopeful that the roasting will add an added flavor to an already loved staple. Sorry Cooking Light...
Kunstfrau Posted: 12/29/12
Loved this recipe. Frying and then roasting the cauliflower gives it a more complex flavor and the pomegranate seeds a burst of sweet-tart. the tahini sauce is also very versatile I used it with the Atlantic cod that we served with the cauliflower. Yum!
kayakGirl21 Posted: 12/13/12
I really wanted this to be something good an unique to do with Cauliflower but it was really bad. I didn't think the flavors went well together at all and the cooking method of pan frying and then finishing the cauliflower in the oven was just plain silly. If you would just roast the cauliflower at a higher temp it would end up looking the same way.